Note: Observed one container of single service to go boxes stored on the floor beside the chest freezer.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
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03/07/2016 | Routine | |
- Ventilation - Mechanical Ventilation
Observation: The exhaust fan in the restroom is not working or not sufficient to keep rooms free of excessive obnoxious odors
Correction: Provide mechanical ventilation or exhaust fan in the restroom that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
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11/04/2015 | Routine | |
| No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the following foods cold holding at improper temperatures in the refrigerator in the kitchen: Cheese 51°F, Meatloaf 51°F, Green Beans 54°F, Macaroni & Cheese 51°F, Fish 54°F, Milk 51°F, Hot Dogs 51°F, and Chili for Hot Dogs 51°F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
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08/04/2015 | Routine | |
Keep up the good work on properly date marking foods for disposition!
No violation noted during this evaluation. | 05/05/2015 | Routine | |
| No violation noted during this evaluation. | 01/22/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) Meatloaf, Slaw, Potato Salad, Chili, and Green Beans in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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10/27/2014 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chili, Green Beans, and Potato Salad, Meatloaf, Broccoli Casserole, and Chicken Salad in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/18/2014 | Routine | |
3 Compartment Sink Sanitizer 200 ppm - Okay
No violation noted during this evaluation. | 04/18/2014 | Routine | |
Keep up the good work on date marking and keeping such a clean facility!
No violation noted during this evaluation. | 01/08/2014 | Routine | |
Wipe Cloths 100 ppm - Okay
Note: Just need to find the thermometer in the chest freezer and either tape it up or find a place that it can be easily seen.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solution for the wiping cloths.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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10/09/2013 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed bowls of onions and potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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07/11/2013 | Routine | |
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs in the 2 refrigerators are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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04/08/2013 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Mashed potaotes hot holding at improper temperature (103°F).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chili, potato salad and cooked sweet potato in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: The head of the hose for the shower/mopsink is stored below the flood level of the shower, so presenting a backflow potential danager.
Correction: Need to store end of hose for mopsink so that not below flood level of mopsink. Need to install a backflow prevention device to be installed on the hose, so that not matter if stored below flood level.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the 2 refrigerators are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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03/26/2013 | Routine | |
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